Spinneys

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AED 15.75 / لكل

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Hellema pastry crisps strawberry 125g

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AED 105.00 / لكل

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This Works perfect body smooth wash 200ml

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AED 15.00 / لكل

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Canada Dry dana 250ml 6 cans

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AED 31.50 / لكل

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Zombie fruit leatherz blackberry death 4x25g

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AED 31.50 / لكل

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Zombie fruit leatherz strawburied 4x25g

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AED 20.00 / لكل

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Pringles hot spicy BBQ 160g

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AED 42.00 / لكل

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Fade Fit Castania cocktail mix 200g

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Smashed roasted baby potatoes with green olive and caper butter

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Smashed roasted baby potatoes with green olive and caper butter

عرض الوصفة
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AED 22.75 / لكل

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بطاطس صغيرة 1 كيلوغرام

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AED 8.00 / لكل

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سبينس فوود زعتر 30 غرام

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AED 29.50 / لكل

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Drivers capucine capers 350g

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الفواكه والخضروات

مجموعة مختارة من الفواكه والخضروات الطازجة المتوفرة في المنطقة. احصل على كل ما تحتاج من البقالة اونلاين فقط مع سبينس سوبرماركت.

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AED 47.25 / كيلوغرام !

Roughly 100 g per unit.

Portobello Mushroom Oman

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AED 28.00 / كيلوغرام !

Roughly 150 g per unit.

إجاص إيرلي ديزاير من هولندا

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AED 18.50 / كيلوغرام !

Roughly 1.2 kg per unit.

Spinneys Vietnamese Pomelo per kg

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AED 13.25 / لكل

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Spinneys dragon fruit slices / each

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AED 19.50 / كيلوغرام !

Roughly 500 g per unit.

فاكهة التنين (فيتنام)

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AED 14.75 / لكل

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Pure Harvest Strabena tomatoes 390g

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AED 126.00 / كيلوغرام !

Roughly 100 g per unit.

توت الغوجي المجفف

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AED 17.50 / كيلوغرام !

Roughly 25 g per unit.

الكراث من الهند

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AED 18.00 / كيلوغرام !

Roughly 400 g per unit.

كرفس من هولندا

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AED 57.75 / كيلوغرام !

Roughly 180 g per unit.

مشمش أسترالي لكل كيلوغرام

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AED 8.50 / لكل

Roughly N/A per unit.

جزر 1 كيلوغرام

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استلهم من وصفاتنا

جرب كل جديد في عالم الطهي واكتشف أحدث وصفات سبينس الشهية. اتبع التعليمات خطوة بخطوة وتسوق لشراء كل ما تحتاجه فقط من سبينيس.

مقلاة براوني بالشوكولاتة والكرز

الأمريكي
80 دقيقة تحضير/طهي

فطيرة الليمون الأخضر المشوي

الأمريكي
70 دقيقة تحضير/طهي

بودينغ الموز المشوي

الأمريكي
30 دقيقة تحضير/طهي

كيك سمورز البارد

الأمريكي
62 دقيقة تحضير/طهي

سبينيس ستوديو

The wow factor

شاهد الآن -12:25 دقيقة

Celebrating 100 Years of Spinneys in the Middle East #ItHasToBeSpinneys 01:26 دقيقة

Seeding the future 09:46 دقيقة

Cotton candy carnival 07:06 دقيقة

From Sicily to Spinneys: The Glinwell Story 07:45 دقيقة

We say tomatoes 08:11 دقيقة

Shooting stars 06:44 دقيقة

Commitment to Culture 05:03 دقيقة

Emotional Maturity 09:15 دقيقة

Flavour by the barrel 11:11 دقيقة

Queen of the Italian table 06:40 دقيقة

The art of balsamic 07:25 دقيقة

Fruit of the family tree 09:26 دقيقة

شاهد الآن - 12:25 دقيقة

The wow factor 

شاهد الآن - 12:25 دقيقة

Celebrating 100 Years of Spinneys in the Middle East #ItHasToBeSpinneys 

شاهد الآن - 12:25 دقيقة

Seeding the future 

شاهد الآن - 12:25 دقيقة

Cotton candy carnival 

شاهد الآن - 12:25 دقيقة

From Sicily to Spinneys: The Glinwell Story 

شاهد الآن - 12:25 دقيقة

We say tomatoes 

شاهد الآن - 12:25 دقيقة

Shooting stars 

شاهد الآن - 12:25 دقيقة

Commitment to Culture 

شاهد الآن - 12:25 دقيقة

Emotional Maturity 

شاهد الآن - 12:25 دقيقة

Flavour by the barrel 

شاهد الآن - 12:25 دقيقة

Queen of the Italian table 

شاهد الآن - 12:25 دقيقة

The art of balsamic 

شاهد الآن - 12:25 دقيقة

Fruit of the family tree 

المخبوزات

تسوق أفضل أنواع الخبز والمعجنات اللذيذة واحصل على جميع المخبوزات الشهية فقط عبر موقع سبينس. احصل على كل ما تحتاجه من البقالة اونلاين ليصل لبابك في مكان داخل الإمارات.

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AED 20.00 / لكل

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Mummy Chocolate Cake 740g

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AED 5.25 / لكل

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Zaatar Croissant 75g

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AED 3.70 / لكل

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Spinach and Cheese Borek 100g

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AED 84.00 / لكل

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Triple Chocolate Dream Cake 1kg

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AED 7.00 / لكل

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Artisan Baguette 260g

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AED 132.50 / لكل

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كعكة الاحتفال 2 كياو غرام

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مقالات حول أسلوب الحياة

مقالات أساسية عن الحياة والطهي وكل ما بينهما، لنأكل جيداً ونعش جيداً فقط مع سبنيس.

خبراء الشواء

اكتشفوا مطاعم دبي التي تُقدّم أفضل الأطباق المشوية التي تزخر بالنكهات الغنية بالإضافة إلى صلصات فريدة تعزّز كلّ لقمة منها بأشهى النكهات
Food | أكتوبر 22, 2024

تجربة طهي تنصهر فيها الثقافات

يسعى مالك المطعم ساهيل أناند إلى تطوير مفهوم مطاعم اللحوم في دبي، مفتتحاً مطعم رير المميّز، ليجمع فيه روح استراحات نيويورك مع رونق فنّ الآرت ديكو
Food | أكتوبر 22, 2024

أفضل تجارب الباربكيو

تختلف آراء عشّاق الباربكيو الأميركي حول أفضل وصفات الباربكيو وتقنيات الشواء المفضّلة في المنطقة، ولكنّهم غالباً ما يتفقون على أسماء أفضل المطاعم المتخصّصة في الشواء في مدينة أو ولاية معيّنة... إليكم أفضل 10 مطاعم باربكيو أساسيّة في جميع أنحاء الولايات المتحدة
Travel | أكتوبر 22, 2024

منتجات بقوة المكونات النباتية

تسوق أحدث ما وصلنا من منتجات نباتية لتحصل على نمط حياة يناسب تماماً ما تتمناه.

Nourish by Spinneys

Read through our magazine issues

Oh What Fun!

Tis the season to be jolly! And we’ve packed every page of this issue with your festive favourites, all infused with a sprinkle of fun. Get ready to unwrap the magic of making home-made fresh pasta in our “Pass the parcel” feature – the recipes are sure to delight the whole family. It’s all about fresh herbs and aromatics in “Seasons greetings”, bringing the essence of the holidays right to your kitchen, while “Santa’s sack of potatoes,” is where you’ll find delicious, comforting dishes that elevate a versatile staple. And “Merry mains” is filled with all the dazzling dishes you’ll want taking centre stage on the table. Drinkable desserts are a big trend this year – indulge in our Christmas cake shake, gingerbread eggnog and a trifle-tini at our “Dessert bar”! But don’t miss “Bundtle of joy” with our whimsical bundt cakes or “On a roll” for the likes of a strawberry and mascarpone holly roulade, panettone-spiced cinnamon rolls and more… In our “Meet the producers” section – join us as we travel to Seville, home to Europe’s largest organic citrus farm, and venture to South Africa to meet the dedicated farmers behind our favourite potatoes. Finally, our “Live well” section will take you on a journey through Cambodia’s rich heritage and to the top of Oman’s Al Jabal Al Akhdar mountains in search of serene olive groves. May this festive season be filled with joy, laughter and delicious moments shared with loved ones.
Magazine | NOV/DEC '24

Big BBQ

This issue is your guide to mastering the art of American barbecue, from its deep-rooted history to its diverse regional styles. We start with a journey through BBQ’s evolution. Then dive into our features on Cajun-inspired recipes that bring a spicy, Southern flair to your grill. And don’t miss our comprehensive guide on the essentials of BBQ: how to harness salt, fat, acid and heat. From the tangy allure of Texan BBQ to the creamy charm of Alabama white sauce, we’ve got the quintessential sauces covered. Experience the smoky goodness of Memphis-style preparations and explore inventive. Indulgence takes centre stage with our range of mouthwatering burgers and loaded hot dogs. To stay true to our USA theme, we’ve also ventured to California’s Central Valley to meet with the passionate grape and stone fruit growers who embody dedication to quality and sustainability. Their stories of generational farming and commitment to both the planet and its people are truly inspiring. And there’s so much more to discover!
Magazine | SEP/OCT '24

Hello Summer

Summer is upon us! So, we’re whisking you away from the heat for a culinary journey through dreamy and popular European destinations. This issue is a celebration of fresh produce, quality products and vibrant flavours from Italy, France, Greece, Spain and the UK. Our “Under the Italian Sun” section (pages 45-53) promotes Italy’s love for al fresco dining. And nothing says summer in Italy more than a melon salad with bresaola and burrata! Or a chunky caponata panzanella salad – with a bounty of sun-ripened tomatoes. We’ve curated the perfect French spread, which can easily be created indoors (pages 55-61). Enjoy the rustic charm of creamy salmon rillettes, the savoury delight of pissaladière and an assortment of other picnic-perfect items. If you’re not in Greece this season – get away with us as we explore a few of the classic as well as some hidden gems of Greek cuisine (pages 63-70). Beyond the familiar flavours, discover lesser-known recipes from picturesque islands. Dive into dishes like bourdeto, a seafood stew from Corfu; mageirio, a light one-pot dish typically made with a variety of vegetables; and domatokeftedes, tomato fritters that are served with htipiti, a classic red capsicum and feta dip. Our Spanish feature (pages 73-81) takes inspiration from the bustling pintxos bars of Bilbao and San Sebastián with a delicious assortment of small bites. We end with a classic garden party – straight out of the English countryside. Relish the comforting tastes of a traditional ploughman’s platter and indulge in the sweet, creamy delight of Eton mess. So whether you’re here for the summer and need culinary escapism, or are heading to Europe and want to keep that holiday spirit going, we hope these recipes inspire and nourish you.
Magazine | JUL/AUG '24

Farm Fresh

We headed to the UK to meet some of our trusted growers. Imagine this: we’re sitting at a table in a boardroom in the middle of a farm on a British island. In front of us is a mountain of tomatoes – all shapes, sizes and rainbow colours. And along with our growers from Isle of Wight Tomatoes, we’re sampling extraordinary varieties. Mid bite into a wabi sabi tomato, which is like eating a Bolognese sauce, we’re reminded just how far we, the Spinneys team, will go, to pick our producers and our products. On the same trip to the UK, we met with fourth-generation farmer Chris Chinn, who grows new season asparagus and vibrant pink rhubarb in the Wye Valley, Herefordshire. We also popped over to Glinwell, just outside St Albans, to check on our organic capsicums, cucumbers and sweet Palermo peppers. You’ll find all these stories in our Meet the Producers section. The rest of this edition is packed with recipes that celebrate our bounty of fresh fruit and vegetables, as well as responsibly caught seafood. If you haven’t tried any of the leafy greens such as cavolo nero, rainbow chard and kale, or the golden beets and carrots with tops from our organic fridges, turn to pages 51-56 for inspiration! Summer is around the corner! Enjoy the last of the good weather, with lazy weekend lunches or balmy dinners.
Magazine | MAY/JUN '24

Connect.Share.Care

This latest edition of Nourish magazine celebrates the essence of connection through the universal language of food. There are a number of important occasions happening in March and April around the world – including Ramadan and Easter. We’ve delved into the heart of both these significant events, showcasing traditions and flavours that enrich our lives from different cultures’ cuisines. Turning our focus on local content, specifically, we have an interview with chef Ionel Catau from Gerbou, an Emirati supper club concept, shedding light on the culinary treasures of the region. We also sit down with Dubai’s favourite cake designer, Nadia Parekh, who shares insights into creativity, business and emerging trends in the world of confectionery. Furthermore, we take a closer look at our Spinneys Local Business Incubator Programme winners, highlighting the journeys of these ambitious entrepreneurs. And let’s not forget our ‘Good eggs’ guide, where we explore imaginative ways to repurpose egg cartons and shells, transforming them into delightful Easter arts and crafts for the whole family to enjoy.
Magazine | MAR/APR '24

Eat Well, Live Well

Happy New Year! We’re looking forward to what 2024 has in store. Several food trends are in full swing; more high-tech food trucks will be a major sector of service industries; flax seeds, broccoli, avocado and spinach will be especially helpful in terms of improving hormone dysregulation; Italian cuisine will become even MORE popular than ever before; buckwheat is set to be widely consumed in an ever-broader range of products than just soba noodles; and a gender shift will see female connoisseurs rise in the food and beverage industry.
Magazine | JAN/FEB '24

Season's Greetings

As we approach Christmas, we’re excited to bring you this special festive-themed edition that’s full of entertainment and a good dose of cheesy puns.
Magazine | NOV/DEC '23

Let's Grill

Whether you’re a seasoned grill master or a beginner looking to unlock the secrets of the BBQ, there’s something for everyone in this issue.
Magazine | SEP/OCT '23

The Tropical Issue

The summer edition of Nourish is a culinary escape inspired by the tropics. Prepare your taste buds for a delicious journey as we bring you a selection of recipes from across the world
Magazine | JUL/AUG '23